Chicken roasted with mediterranean vegetables

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Summer Spring Main courses Poultry Vegetables Naturally Brewed Less Salt Soy Sauce Italian

Preparation time: 1h

3 tbsp. olive oil
1 red onion
1 courgette
1 yellow pepper
1 red pepper
1 aubergine
8 chicken thighs
1 tbsp. chopped fresh thyme
3 tbsp. Kikkoman less salt soy sauce
200ml chicken stock
4 tbsp. tomato pasta sauce

Preparation

Put the olive oil in a large bowl. Peel and cut the onion into wedges, trim and chop the courgette into bite-size pieces. Remove the stalks from the yellow and red peppers and the aubergine. Deseed the peppers and cut them and the aubergine into small, even-sized chunks.

Add the vegetables to the bowl and stir until they are coated with the oil. Spoon them into a large roasting tin, spreading them out evenly.

Tuck the chicken thighs among the vegetables and sprinkle with the chopped thyme.

Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Roast the chicken and vegetables for 30 minutes, turning the vegetables over occasionally so they cook evenly.

Mix together the Kikkoman soy sauce, chicken stock and pasta sauce and pour into the pan over the vegetables and around the chicken pieces. Return to the oven for a further 15-20 minutes or until the chicken is cooked through and the vegetables are tender.

Tip:

You can also roast root vegetables such as potatoes, sweet potatoes, parsnips or carrots around the chicken. Cut them into even-sized chunks and parboil them first for 5 minutes so they cook in the same amount of time as the chicken.